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The combination of flavors in Mini Banana Pudding Cheesecakes brings back cherished memories of childhood desserts while offering a sophisticated twist that appeals to all ages. The creamy cheesecake filling is enriched with the natural sweetness of ripe bananas, and the layered banana pudding adds an extra dimension of flavor and texture. Each bite is a harmonious blend of creamy, sweet, and slightly tangy notes, making these mini cheesecakes a standout dessert choice.

Mini Banana Pudding Cheesecakes

Mini Banana Pudding Cheesecakes combine the creamy goodness of cheesecake with the nostalgic taste of banana pudding for a dessert that’s perfect for any occasion. Each mini creation features a crumbly graham cracker crust, a velvety banana-packed filling, and a delightful layer of banana pudding on top. They’re easy to make, visually stunning, and offer individual servings that impress guests. Dive into this simple recipe to add a sweet twist to your dessert table!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

For the cheesecake filling:

12 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1 ripe banana, mashed

1/4 cup sour cream

For the banana pudding layer:

1 cup banana pudding mix

2 cups milk

1 teaspoon vanilla extract

For garnish:

Sliced bananas

Whipped cream

Crushed vanilla wafers

Instructions
 

Preheat Oven: Begin by preheating your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each muffin cup in a lined muffin tin. Bake the crusts for 8-10 minutes, then remove and let them cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until creamy. Mix in the vanilla extract, mashed banana, and sour cream until fully combined. Add the eggs one at a time, mixing on low until just combined. Don’t overmix.

        Fill Muffin Tins: Spoon the cheesecake batter generously over the cooled crusts, filling each cup about 3/4 full.

          Bake the Cheesecakes: Bake in the preheated oven for 20-25 minutes or until set but slightly jiggly in the center. Turn off the oven and let the cheesecakes cool in the oven for 1 hour to prevent cracking.

            Prepare Banana Pudding Layer: Whisk the banana pudding mix with milk in a medium bowl until it thickens. Stir in the vanilla extract. Let it sit for 5 minutes.

              Assemble the Mini Cheesecakes: Once the cheesecakes have completely cooled, top each one with a generous layer of banana pudding.

                Chill and Serve: Refrigerate the cheesecakes for at least 2 hours or until fully chilled. Just before serving, garnish each cheesecake with sliced bananas, a dollop of whipped cream, and a sprinkle of crushed vanilla wafers.

                  Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 mini cheesecakes